Cooked in a parcel for extra tenderness, the chicken in this simple and satisfying dish is flavoured with zesty lemon, black pepper, mustard and honey. Best of all, the lemony juices are kept safe for you to drizzle over the chicken, crispy potatoes and salad at the end! (Gluten-free, suitable for coeliacs).
Prep Time
35 min
Cuisine
British
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6
Boil a kettle
Strip the rosemary leaves from the stalks and chop them finely
Peel and chop (or grate) the garlic
2
Cut the potatoes (skins on) into bite-sized pieces
Add them to a pot of saltedboiled water, bring to the boil over a high heat and cook for 10-15 min or until just cooked (known as parboiling)
Meanwhile, lay a sheet of tinfoil onto a baking tray
3
Place your hand flat over the chicken breast[s] on a chopping board
Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces
Add the sliced chicken to the foil
4
Combine the honey, Dijon mustard, chopped garlic, zest and juice of the lemon[s], 1-2 tsp pepper (freshly ground is best!) and 1 tbsp [2 tbsp]olive oil – this is your lemon marinade
Spoon the lemon marinade over the chicken and scrunch the edges of the foil around the chicken (to stop it spilling out), leaving the parcel open
Put the tray in the oven for 15 min
5
Drain the parboiled potatoes and leave them to steam-dry
6
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp]butter over a medium-high heat
Once the butter has melted, add the potatoes with the chopped rosemary and a big pinch of salt and cook for 3-5 min or until they're just starting to crisp – these are your sautéed potatoes
7
Once the chicken has had an initial 15 min, add the sautéed potatoes to the same tray and return the tray to the oven for 5 min, or until the chicken is cooked through
Meanwhile, wash and dry the baby leaf salad
8
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